Sweet potato gnocchi
Pesto Calabrese with candied artichokes and sun-dried tomatoes
The sweet potato originally comes from the tropical regions of South America. With an annual harvest of around 92 million tons (as of 2018), it is in third place in the world production of root and tuber food plants, after potatoes and cassava. Sweet potatoes can be used in many ways, for example as fine gnocchi.
Sweet Potato Gnocchi:
- 300 g sweet potatoes
- 60 g corn
- 60 g wheat flour
- Salt, pepper, nutmeg
Put whole sweet potatoes with the skins in a saucepan and fill with water until the sweet potatoes are completely covered. Cook the sweet potatoes until tender. When they are hot, peel and puree the potatoes until smooth. Add flour, cornstarch, salt, pepper and nutmeg to taste. Process everything into a smooth, non-sticky dough.
Let the dough rest in the refrigerator for at least 30 minutes. On a floured work surface, shape the dough into thick strips and cut into pieces about 1 cm in size. Cut small balls 1 cm in length to get the shape you want.
Pesto Calabrese:
- 400 g paprika
- 200 g dried tomatoes
- 30 g basil
- 1 clove of garlic
- 60 g whole almonds
- 75 ml of olive oil
- 5 g golden chlorella
- Salt, pepper, pimento d’Espelette
Preheat the oven to 180 degrees and cook the peppers for about 30-40 minutes until they are soft. Wrap in aluminum foil and let cool. Then remove the skin and seeds from the peppers.
Put the peppers, sun-dried tomatoes, garlic and basil in a blender. Mix and drizzle in half of the oil. Add the whole almonds and mix again, adding the last part of the oil and golden chlorella. Season to taste and save for the dressing.
Garnish:
- 6 artichokes
- Olive oil, bay leaf, thyme, orange peel
To prepare the artichokes: remove the large leaves by hand, then turn the artichoke on itself with a small knife and gradually remove the leaves until you reach the very tender leaves in the center. Cut off the top of the artichoke and remove the hay (the leafy part in the center of the artichoke), leaving the bottom 2 cm free.
Then heat the olive oil to 80 degrees, add the herbs and artichokes and cook for 45 minutes until they are soft
Completion and dressing:
- 10 dried tomatoes cut into thin strips
- 50 g rocket
Bring a saucepan of salted water to a boil and cook the gnocchi for 2 minutes (they should rise to the surface).
Drain the gnocchi, then fry them in a pan with a little olive oil. Finally, add a large tablespoon of pesto and the candied artichokes, which are cut into 6 pieces. Put a spoonful of pesto on the bottom of the plate, place the fried gnocchi and artichokes in a deep plate. Place the rocket leaves and sun-dried tomatoes on top.
Great content! Keep up the good work!